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Description: Beef, stuffed, braised in red wine and spaghetti sauce.
Yield: Four servings.

Qty Unit Ingredient
1 1/2 lb Flank Steak
Kosher Salt
Black Pepper
1/2 c. Bread Crumbs
2 Tbsp. Toasted Pine Nuts (roughly chopped)
1/4 c. Parmesan Cheese (grated)
2 Tbsp. Italian Parsley (chopped)
1 tsp. Dried Oregano
3 cloves Garlic (minced)
Olive Oil
1 c. Red Wine
1 c. Beef Broth
28 oz Spaghetti Sauce


  1. Butterfly flank steak
  2. Season steak lightly with salt and pepper
  3. Mix bread crumbs, pine nuts, cheese, parsley, oregano, and garlic
  4. Spread filling over flank steak, leaving about an inch of room around the edges (so that cheese does not leak out while pan searing)
  5. Roll up flank steak into log shapes, tie with butcher's twine about every two inches
  6. Heat oil in a large skillet over medium high heat
  7. Brown meat on all sides, set in a 9x13 baking dish
  8. Deglaze pan with red wine and beef stock
  9. Simmer wine and stock until reduced by half
  10. Combine wine and stock mixture with prepared spaghetti sauce
  11. Pour sauce over beef
  12. Bake at 350 F. for one hour (turn beef halfway through if not completely covered by sauce)

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Copyright 2005-2009, Kevin Worcester